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Broccoli Beef in Clay: No More Need for Unhealthy Take-Out!

August 09, 2017

Broccoli Beef in Clay: No More Need for Unhealthy Take-Out!

Recipe and Image Courtesy of “ Paleo Leap ”  converted to VitaClay

Broccoli beef is one of those dishes that it seems only your favorite Chinese place can make perfectly. Maybe you've tried to recreate it at home with little success. 

I've found that the key to that special, ethnic flavor in many dishes lies within the sauce. 

The main ingredients are usually the same ones we use every day. The seasoning and the sauce are the only differences, so if we can master that "secret sauce," maybe we can make a delicious, healthy version of those much-loved take-out classics at home, saving both our health and our wallets! 

This dish cooks very quickly in VitaClay because the beef is sliced into thin strips and broccoli steams up in just a few minutes. It's actually better to make sure this dish is not over-cooked.

This is one of the many dishes that is so much better in VitaClay than a slow cooker--because it's too easy to overcook beef and broccoli. With VitaClay--just a quick steam and it's ready!

Ingredients:

  • 1 lb. boneless chuck roast, sliced into thin strips
  • 2 to 3 c fresh broccoli florets
  • 1 cup broth
  • ⅓ cup coconut aminosor tamari
  • ⅓ cup raw honey
  • 3 cloves garlic, minced
  • 1 tbsp. tapioca starch; (optional--for thickening)

Directions:

  1. Reserve 3-4 tablespoons of the broth in a small bowl and set aside.
  2. C ombine beef slices, remaining broth, coconut aminos, and garlic in VitaClay.
  3. Close, seal and s et on “Stew” 15 min (beef should be partially cooked).
  4. Add tapioca starch and honey to the small bowl and mix until a thick sauce forms.
  5. When cooking is complete pour the sauce into the clay pot and stir well.
  6. Add the broccoli and cook for another 10 min. 
  7. Beef should be just cooked through and the broccoli should be a bright green color.

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